Golden Sour Cream Pork Chops Recipes

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
• Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

Steps:

• Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.

Steps:

• Heat olive oil in large skillet.
• Sprinkle salt, pepper and garlic powder over chops.
• Sear chops over high heat until golden brown, then lower heat to medium-high.
• Mix soup, water and sherry. Pour over chops, cover and let simmer for 15-20 minutes, or until chops are done.
• Remove chops from pan, and stir in sour cream and mustard. Return chops to pan, heat til sauce is warmed through and serve.
• Also good with tarragon, basil, or thyme mixed into the sauce.

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup seasoned flour.
• In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices.
• Dissolve bouillon cubes in boiling water, add can of cream of mushroom soup w/2 Tbs flour dissolved in cold water and pour over chops.
• Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm.
• In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices.
• Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Steps:

• Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done.
• Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.